Duck with cranberry sauce

Name: Duck with cranberry sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Leg of duck (approx. 375 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme; 3 TABLESPOONS Butter; 800 g baby potatoes; 250 g small onions; 1 large carrot; 375 ml Chicken broth (instant); 150 g Cranberries; 75 g demerara sugar; 1 Star Anise; 2 small pieces of cinnamon stick; 50 ml Port wine; 7-10 Tbsp steamed apple slices and thyme

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Leg of duck (approx. 375 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Thyme
3 TABLESPOONS Butter
800 g baby potatoes
250 g small onions
1 large carrot
375 ml Chicken broth (instant)
150 g Cranberries
75 g demerara sugar
1 Star Anise
2 small pieces of cinnamon stick
50 ml Port wine
7-10 Tbsp steamed apple slices and thyme

Directions

1
Wash the legs and pat dry. Season with salt, pepper and thyme. Put them on a grate and slide the fat pan underneath. Melt 1 tablespoon of butter and sprinkle the legs with it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. In the meantime, wash the potatoes and cook for 15-20 minutes in boiling water.
2
Then rinse with cold water, peel and leave to rest. Peel onions, possibly halve them. Wash the carrot and cut into large pieces. Place the onions and carrot on the fat pan after about 45 minutes cooking time. After another 15 minutes, deglaze with 1/4 litre stock. Wash the cranberries. Boil up with 150 ml water, sugar, star anise and cinnamon stick. Cover and cook for about 20 minutes. Remove star anise after 10 minutes. Deglaze the legs again with 1/8 litre stock and port wine and drizzle the stock over and over again during the last 1/4 hour. Heat 2 tablespoons of butter. Fry the potatoes for about 8 minutes, turning them golden brown.
3
Cover and cook for about 20 minutes. Remove star anise after 10 minutes. Deglaze the legs again with 1/8 litre stock and port wine and drizzle the stock over and over again during the last 1/4 hour. Heat 2 tablespoons of butter. Fry the potatoes for about 8 minutes, turning them golden brown. Season with salt and pepper. Remove the carrot pieces from the fat pan. Skim the fat from the frying stock. Mix onions and 200 ml stock with the cranberries. Arrange the duck legs and cranberry sauce in portions with the potatoes. Serve garnished with steamed apple slices and thyme. Served with red cabbage
4
Remove the carrot pieces from the fat pan. Skim the fat from the frying stock. Mix onions and 200 ml stock with the cranberries. Arrange the duck legs and cranberry sauce in portions with the potatoes. Serve garnished with steamed apple slices and thyme. Served with red cabbage